This Beef Stew Recipe is perfect for the colder weather! Tender beef is simmered in beef broth with potatoes, onions, celery, peas, and carrots until melt in your mouth tender. It’s comfort food heaven!

I serve beef stew with 30 minute dinner rolls or Homemade Buttermilk Biscuits to sop up any gravy in the bottom of the bowl!

Overhead shot of Beef Stew in a big white pot

Beef stew is a classic dinner staple in so many households around the world. There are soup and stew adaptations of beef stew like my favorite Easy Hamburger Soup and cultural variations like Hungarian Goulash, but this classic beef stew recipe is a favorite for me!

How To Make Beef Stew

Searing the beef pieces before you add the stock makes such a difference in the flavor you get from the soup. It’s really the only chance you have to get that delicious caramelization on the meat!

As the veggies and broth simmer, you will really start to notice the flavors in the stew intensify. Peas cook quickly so I add them in the last few minutes!

This stew recipe is also the perfect way to use up any vegetables you might need to use up. If you’ve got leftover roasted potatoes, glazed carrots or fried mushrooms, just chop ‘em up up and throw them in!

White bowl of Beef Stew

How To Thicken Beef Stew

Beef stew will thicken a bit naturally thanks to the starches in the potatoes and the dredging of the beef, but I always like to thicken it a little bit more.

Stew can be thickened by giving the vegetables a quick mash or you can use either flour or cornstarch. My preferred method for thickening beef stew (and the method used in this beef stew recipe) is to use a cornstarch slurry.

How to Make a Slurry

A slurry is super easy to make! Combine equal parts cornstarch and water and stir. I told you it was easy!!

Pour this mixture a little bit at a time into bubbling soup or stew to thicken until you reach desired consistency. Once your stew is thickened, allow it to boil at least 1-2 minutes to ensure you cook out any starchy flavor.

If left to sit before adding to the soup or stew, a slurry will settle within a couple of minutes so be sure to give it a stir before adding it. I sometimes mix the cornstarch with low sodium (or no sodium) broth instead of water.

White bowl of Homemade Beef Stew with a spoon

Can You Freeze Beef Stew?

Yes, you can absolutely freeze beef stew! I like to freeze it in freezer bags in single servings portions so I can take one portion out for lunches (or four out for dinner)! Defrost overnight in the refrigerator or you can defrost in the microwave (time will vary based on portion size) stirring occasionally.

What To Serve With Beef Stew

Beef stew is super perfect on it’s own; it is a complete meal!

We usually serve it with a bread, biscuit or even Garlic Crescent Rolls to sop up any broth! I also love serving it with mashed potatoes in the bottom of the bowl! Even just some crushed crackers or saltines are all you really need.

Overhead picture of Beef Stew in a white pot

More Belly Warming Soups You’ll Love

Overhead shot of Homemade Beef Stew in big pot
4.96 from 1199 votes↑ Click stars to rate now!
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Beef Stew Recipe

This easy beef stew recipe is a family favorite. Tender veggies and beef in a rich brown broth!
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 8 servings

Ingredients  

  • 2 pounds stewing beef trimmed and cubed
  • 3 tablespoons flour
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 onion chopped
  • 6 cups beef broth
  • ½ cup red wine optional
  • 1 pound potatoes peeled and cubed
  • 4 carrots cut into 1 inch pieces
  • 4 stalks celery cut into 1 inch pieces
  • 3 tablespoons tomato paste
  • 1 teaspoon dried rosemary or 1 sprig fresh
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • ¾ cup peas

Instructions 

  • Combine flour, garlic powder and salt & pepper. Toss beef in flour mixture. 
  • Heat olive oil in a large Dutch oven or pot. Cook the beef and onions until browned.
  • Add beef broth and red wine while scraping up any brown bits in the pan.
  • Stir in all remaining ingredients except for peas, cornstarch and water. Reduce heat to medium low, cover and simmer 1 hour or until beef is tender (up to 90 minutes).
  • Mix equal parts cornstarch and water to create a slurry. Slowly add the slurry to the boiling stew to reach desired consistency (you may not need all of the slurry).  
  • Stir in peas and simmer 5-10 minutes before serving . Season with salt & pepper to taste.

Video

Notes

Beef stew meat is often made from the ends of different cuts of beef. If your beef is not tender after 60 minutes, cover and allow to simmer an additional 15-20 minutes or until tender.
4.96 from 1199 votes

Nutrition Information

Calories: 444 | Carbohydrates: 22g | Protein: 25g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 80mg | Sodium: 383mg | Potassium: 1105mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5755IU | Vitamin C: 27.1mg | Calcium: 73mg | Iron: 5.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course, Soup
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Well I’m giving this recipe 2 stars because this is my first time making beef stew and I feel like I must have done something wrong since so many other people gave this recipe 5 stars. I bought the chuck already cut up from Whole Foods for a pretty penny. I didn’t realize that maybe I needed to check if there was too much marbling or try to cut away the fat that was on each piece. This meat stayed tough through 2 hours of slow low cooking in a dutch oven pot on my stove top. I tried cooking it slow and low for 2 more hours, and basically everything got soft and disintegrated, including the meat. The only thing that remained in tact was the connective tissue in between the meat. So I basically have a rather disgusting soup with huge hunks of fat with a little meat hanging off it floating around. Ugh, it is disappointing to spend so time and money on something and basically end up wanting to throw it out.2 stars

    1. I’m so sorry to hear that, JF. I just made this recipe again last night and loved it. I left the fat on the beef chunks for added flavor and cooked it for about 2 hrs as listed in the recipe. Your stew may have needed an additional 30 mins or so but I think the extra 2 hours was probably too much. Sorry, this recipe didn’t turn out as expected for you!

  2. I made it for dinner tonight and it’s really good. I don’t eat peas so I left those out and not a Rosemary fan so didn’t use that either but the rest was per the recipe.

  3. I loved it! So did my picky husband and son! My son actually said that was yummy! :-) I call it a win! Will definitely make it again!5 stars

  4. This recipe was delicious! I actually used a bunch of leftover frozen steaks from summer for my stew meat and it was a wonderful way to repurpose the steaks and give them new life for the fall season. I also added 1-2 bay leaves and 1-2 tablespoons of Worcestershire sauce for an added layer of flavor. Thank you for sharing this recipe with all of us! Quick question though: What constitutes a serving size? 1 cup? Less? More? I would love to know. Thank you so much!4 stars

  5. Made this yesterday and I think it’s the best stew I’ve ever made. I didn’t have rosemary so I used thyme. I made my broth with “better than bouillon” from a jar. I didn’t have red wine, I added 1 tbsp on red wine vinegar.5 stars

  6. I’ve made multiple beef stews and there is always something wrong with them. Trying this one, it came out wonderfully. I didn’t have peas so I just left them out, but I know they would take this recipe to 5 stars. Can’t wait to make this again.5 stars

    1. Hi Lauren, you should be okay to do either of those options. It will alter the flavor and it may not turn out quite as thick but still delicious!

  7. The recipe says to put all the vegetables in immediately. I waited almost an hour before I put them in, and they were still done way before the beef was as tender as I wanted it. If I were to do this again, I’d cook the beef until about as tender as I wanted it, and then put the veggies in.

  8. Hi there, 8 servings seems like a lot for just my daughter and me. Will this recipe work if I just cut every ingredient in half? I’m not really one to freeze food, but I don’t want to mess with the flavor of this recipe.

  9. I’ve always made stew without a recipe just add a little of this and a little of that, especially in the crockpot , And I always thought it was amazing until I didn’t have time to put it in the crockpot and I used this recipe, it was the best stew I’ve ever had even my family agreed! I will use this one for now on! Thank you for sharing! I absolutely give it five stars!5 stars

    1. Hi Mona, in step 4 we add all remaining ingredients. That is when they would be added to this recipe. Hope that helps!

  10. I love this! Added two teaspoons of sugar and subbed turnips for potatoes. Served over mashed potatoes. So good!

  11. I, also, did not use the red wine, but just added more broth and a bit of worcestershire sauce. It is delicious and ready to serve for dinner tonight. I’m contemplating serving it over noodles, since the men in my house like things served with a starch to soak up the gravy. Great stew recipe and very easy.5 stars

  12. This was so easy, I let it simmer about 2.5 hours and the meat was so tender. Very nice flavour, wouldn’t change a thing. Served with a French stick for dipping, yum!5 stars

  13. I have made this and is delicious! I often head to your site when looking for a new recipe to try :) Thank you. I am going to attempt to make this again this evening and am not wanting to put the red wine in it but want the taste it provides, do you think balsamic vinegar or red wine vinegar would provide the same flavor and if so would I use same amount?5 stars

  14. This was delicious!! Didn’t add the red wine but added 2 Tab balsamic vinegar and had to increase the cornstarch to make it thicker.
    Will definitely make again!5 stars